These green chile eggs are a cheesy, fluffy, and delicious way to start your day. The green chiles offer more tang than heat, making this recipe a hit with all ages and taste buds. Assemble this recipe the night before and wake up to a hot and portable breakfast. If you want to have leftovers, or if you have a big crowd to feed you can double this recipe, split it between two pans, and cook in the top two zones of your Suvie. Use canned hatch chiles if you can find them, which are more flavorful than conventional canned varieties. We like to top our green chile eggs with salsa and scallions, but sliced avocado and cilantro would also be great additions.
My Cook: Green Chili Eggs
- 1 tsp baking powder
- ½ tsp ground black pepper
- ½ tsp salt
- 2 tbsp all-purpose flour
- 8 large eggs
- ½ cup milk (any kind)
- ½ cup sour cream
- 6 oz Monterey Jack cheese, shredded
- 6 oz sharp cheddar cheese, shredded
- 1 (7 oz) can green chiles or hatch chiles, drained and patted dry and roughly chopped
- 6 corn or flour tortillas
- 2 scallions, thinly sliced
- Salsa for serving
In a large bowl whisk together the baking powder, black pepper, salt, and flour. In a medium bowl whisk together the eggs, milk, and sour cream.
Whisk the egg mixture into the flour mixture, and then stir in both cheeses and the green chiles.
Spray a Suvie pan with nonstick cooking spray and then pour the egg mixture into the pan.
Wrap tortillas in aluminum foil and place in the bottom left corner of your Suvie. Transfer pan to the upper right section of your Suvie enter the Slow Cook settings, and cook.
Slow Cook Settings
Protein: LOW, 1 hr
Starch: 0 min
Remove pan and tortillas from Suvie. Cut eggs into six portions and serve with salsa, sliced scallions, and warm tortillas.
It’s hard to go wrong when pairing eggs and coffee but for this dish we recommend a fresh cup of Jamaican Blue Mountain. The salty and spicy notes of the chiles will really bring out the complex flavors of the coffee.